Soppressata and Gabagool 70% Poolish w/Garden grown San Marzano sauce.
20% Poolish 70% Hydration
Couple hour bulk then CF 24 hrs. Cooked at 820° on a Gozney Arc XL. Only photo I took but I needed up making 8 pies tonight.
by Hangin-N-Bangin-4761
3 Comments
ilsasta1988
Lovely pizza. Doesn’t capocollo become salty when added pre bake? As it’s already a very salty cured meat.
Just curiosity really
rb56redditor
Wow that looks great!
duney
That looks fantastic! How do you prepare your homegrown tomatoes for use on a pizza? Something I’ve been trying to find out, but never find a solid answer with pictures/video
3 Comments
Lovely pizza.
Doesn’t capocollo become salty when added pre bake? As it’s already a very salty cured meat.
Just curiosity really
Wow that looks great!
That looks fantastic! How do you prepare your homegrown tomatoes for use on a pizza? Something I’ve been trying to find out, but never find a solid answer with pictures/video